Sprinkle nuts with salt, and warm them in oven.
Put sugar, corn syrup and water in pan, and stir until mixture boils.
Wash down sides with wet pastry brush, and cook to 300°F. or until mixture is very brittle when tested in cold water.
Add butter or margarine, lemon extract and nuts; pour into shallow greased pan.
As soon as it is cool enough to be handled, turn mass over, pull and stretch as thin as possible and break into irregular pieces.
Makes 1 1/4 pounds.